Tender ricotta casserole
20 servings
420 minutes
The recipe was shared with us by the chef of the Wine & Crab restaurant Denis Krupenya and the pastry chef of the Wine & Crab restaurant Giga Jobava.
1
Take a rectangular baking dish measuring 20x30 cm. Crush the cookies in a blender.
- Biscuits (cookies): 300 g
2
Melt the butter. Add to the cookies and mix. Place the mixture in a mold and smooth it out. Put it in the freezer.
- Butter: 100 g
- Biscuits (cookies): 300 g
3
Prepare the cheese mixture. For this, mix ricotta, cream cheese, and 200 grams of sugar with a mixer.
- Ricotta cheese: 600 g
- Cream cheese: 200 g
- Sugar: 265 g
4
Scrape the seeds from the vanilla pod and add them to the cheese mixture.
- Vanilla pod: 1 piece
5
Add the yolks and mix everything.
- Egg yolk: 5 piece
6
Add cream and sour cream, mix again.
- Whipping cream 33%: 400 ml
- Sour cream (30%): 350 g
7
Take the mold and pour the mixture over the cookie base.
- Ricotta cheese: 600 g
- Cream cheese: 200 g
- Sugar: 265 g
- Vanilla pod: 1 piece
- Egg yolk: 5 piece
- Whipping cream 33%: 400 ml
- Sour cream (30%): 350 g
8
Bake at 90 degrees for 3 hours. Then refrigerate for 3 hours.
9
Prepare sugar syrup. Combine 65 grams of water and 65 grams of sugar, place the pot on the stove, and heat over medium heat until the sugar dissolves.
- Water: 65 ml
- Sugar: 265 g
10
Combine strawberry puree and sugar syrup. Bring to a boil in a saucepan, remove from heat, and cool.
- Strawberry puree: 600 g
- Sugar: 265 g
- Water: 65 ml
11
Serve the casserole drizzled with strawberry sauce and garnished with strawberries.
- Strawberry: to taste